Chef's CornerDesiree Brassert

Red Curry Noodles with Shitake Mushrooms

If you are a fan of mushrooms, dried shiitakes should be a staple in your pantry. Fresh ones are always a delightful treat when available, but you can still unlock that earthy and meaty magic by reconstituting a handful of dried shiitakes in water overnight. Fry thick slices in 1 tablespoon of hot oil to create a little crunchy texture, and finish with salt or soy sauce. Save the soaking water for soups or sauces. 

Ingredients for 6 portions

  • Handful of shiitake mushrooms, following the instructions above, save water for this recipe should be approximately 1 cup of liquid
  • 400 grams of dried rice vermicelli
  • 2 tablespoons of cooking oil
  • 6 cloves of garlic, finely minced
  • 1 medium red onion, finely minced
  • 2 tablespoon of grated ginger root
  • 1 small sweet red pepper, sliced in julienne strips
  • 1 stalk of lemongrass, white part only and smashed to release aroma
  • 2 stalks of green onion finely sliced
  • 3 to 4 tablespoons of Thai red curry paste 
  • 1 can of coconut milk
  • 1/2 cup water
  • 3 tablespoons of soy sauce 
  • Salt and pepper to taste
  • Juice from 1/2 lime
  • Coarsely chopped cilantro leaves and basil leaves for garnish
  • Lime wedges to serve


  1. In a shallow pan, preferably with a lid, fry the garlic, onion, green onion, ginger, lemongrass stalk, add sweet pepper strips and already prepared shiitakes.
  2. Stir well before adding curry paste and coconut milk.
  3. Place dried noodles on top of bubbling sauce, add mushroom water and 1/2 cup of plain water and cover with lid for 3 to 4 minutes.
  4. Uncover to break apart the noodles and stir them into the mixture.
  5. Lower heat and cover again for 2 minutes. When you uncover again, the noodles should have absorbed most of the liquid.
  6. Let simmer for another 3 to 4 minutes, season with soy sauce and 1/2 lime.
  7. Garnish with lime wedges, cilantro and basil leaves.